Olive Oil-Confit Chicken with Cipollini Onions

This is a recipe that I got from the epicurious website.  It looked very odd to me but I have made it twice now.  I enjoyed it both times.  Instead of chicken thighs, I used chicken breast. I followed all of the other directions.  It is time consuming to make but very flavorful when done.  I also used regular onions the first time I made it because I couldn't find Cipollini onions.  I liked it both times.

Olive Oil-Confit Chicken with Cipollini Onions

Yield: 4 Servings

Ingredients:

8 skin-on, bone-in chicken thighs (I used chicken breast so I didn't cook it as long)

1 lemon, thinly sliced into rounds, seeds removed

1 teaspoon fennel seeds (I have seen some people use anise instead)

6 sprigs rosemary, divided (I used rosemary leaves)

2-1/2 teaspoons kosher salt, plus more

Freshly ground black pepper

1-1/2 pounds baby Yukon Gold potatoes, scrubbed

12 ounces Cipollini onions, peeled

4 to 4-1/2 cups extra virgin olive oil

Preparation:

Toss chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2-1/2 tsp. salt in a large bowl to combine, then season generously with pepper.  Cover and chill at least 12 hour and up to 1 day.  

Let chicken come to room temperature, 20-25 minutes.

Place racks in top and middle of oven; preheat to 275 degrees.  Arrange potatoes and onions in a large Dutch oven or other heavy pot an season with salt. Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken, skin side up, over potatoes and onions in a single layer (it will be a tight squeeze). Pour in 4 cups of oil.  The oil should come to just over the top of the chicken; if the pieces aren't quite submerged, add the additional 1/2 cup of oil. Cover pot and place on middle rack in oven.  Bake chicken, adding remaining rosemary sprigs after 1 hour, until meat is very tender but not quite falling off the bone, 2 to 2-1/2 hours. Let sit until pot is cool enough to handle, 25-30 minutes.

Meanwhile, heat broiler.  Use tongs to carefully remove chicken from pot and place, skin side up, on a rimmed baking sheet. Transfer potatoes to baking sheet, arranging around chicken. Broil until chicken skin and potatoes are both browned and crisp, about 5 minutes. Let rest 5-10 minutes on baking sheet. 

While chicken and potatoes are under broiler, transfer onions, lemon slices and rosemary to a platter.  Strain oil through a fine sieve into a large measuring glass.

Use a fork to lightly mash potatoes, revealing some of their creamy interior.  Season with more salt. Transfer chicken and potatoes to platter with reserved onions, lemon slices and rosemary sprigs.  Drizzle with some of the strained oil (save the rest for another use).

Do ahead

Chicken can be baked (but not broiled) 2 days ahead.  Let cool in oil, then chill.

Enjoy!